Red, White and Blueberry Salsa |
Happy July 4th!!! * I made this delicious fruit salsa for a party last July 4th. I got the inspiration from an amazing kiwi salsa recipe I created a few months prior (recipe to come soon!!) that all my friends and family love. I wanted to stay with the red, white and blue theme this time, so instead of kiwis I used blueberries. Definitely an unexpected blend of flavors, but they work well together and it is a perfect dish to bring to a hot outdoor picnic. Serve with organic blue corn chips, or on top of chicken or fish tacos!
* I have included an updated version of this salsa that also uses tomatoes, and all fresh blueberries. Both are delicious!
Red White and Blueberry Salsa
2015
4 C. organic blueberries
4 C. organic grape tomatoes, cut into quarters
1 red bell pepper, finely diced
1/2 sweet white onion, chopped
2 jalapenos, finely diced
1/4 C. fresh cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/2 tsp. salt, to taste
Combine all the ingredients, pouring in the lemon juice, lime juice and salt last. Refrigerate overnight. Serve with organic corn chips.
2015
ingredients |
4 C. organic blueberries
4 C. organic grape tomatoes, cut into quarters
1 red bell pepper, finely diced
1/2 sweet white onion, chopped
2 jalapenos, finely diced
1/4 C. fresh cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/2 tsp. salt, to taste
Combine all the ingredients, pouring in the lemon juice, lime juice and salt last. Refrigerate overnight. Serve with organic corn chips.
ready to serve, 2015 |
2 C. frozen wild blueberries, thawed
1 C. fresh organic blueberries (wild if you can find them)
1/2 medium Vidalia onion, diced
1-2 jalapeƱo peppers, seeded and finely diced
1 organic red bell pepper, diced
2 limes, zested and juiced
3 T. organic cilantro, chopped
1/2 tsp. salt, to taste
Pinch of cinnamon
Combine all ingredients, folding in fresh blueberries last. Refrigerate 1 hour or more to blend flavors. Serve with organic corn chips.
No comments:
Post a Comment